Like most recipes this was born out – what should I make for dinner. We usually have a solid selection of veggies from our CSA box so I try to work as many into a meal as possible. I feel very virtuous whenever I am able to make meals veggie centric and step away starchy pastas. I served this with grilled Asparagus .
Serves 4
2 lb boneless skinless thighs
1/4 cup dijon mustard
5 cloves garlic roughly chopped
2 tspn cumin
1 tbsp olive oil
1/2 head red cabbage thinly sliced
2 yellow onions thinly sliced
1/2 cup apple cider
1 tbspn Butter
Kosher Salt
Ground Black Pepper
In a medium bowl add the thighs, garlic, mustard, olive oil & 2 tspns salt. Cover and let sit while you prep the cabbage. Over medium heat add 1 tbsp olive oil and add the onions saute for 5-7 minutes or until the onions begin to brown, add the cabbage, cider , butter and 2 tspns salt partially cover pan and cook for another 10 minutes. Turn off heat.
While the cabbage is cooking heat your grill on high. When the grill is ready cook the the thighs on each side for 5 minutes with the cover down. Remove to plate and let rest for 10 minutes while you finish the cabbage. Turn the heat up on the cabbage and cook until the cider has been fully cooked off. Spoon over a platter and place the thighs on top.
*Grilled Asparagus – break the ends off of the asparagus and sprinkle with olive oil and salt. Toss to make sure cover evenly. When you flip the chicken add the asparagus on the grill and cook with the chicken, make sure to roll the asparagus over after 2 minutes so cooked on both sides.
